Oatmeal Almond Butter Breakfast Cookies

Ingredients

• 2 cups rolled oats, not quick-cooking oats
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup wheat germ
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups almond butter, room temperature
• 1 1/3 cups light brown sugar, packed
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/3 cup water
• 1 cup semi-sweet chocolate chips

Directions

1. Heat the oven to 350 degrees F. Prepare a sheet pan with either a silicone baking mat or parchment paper. Add the flours, rolled oats, wheat germ, baking soda, kosher salt, and cinnamon to a large mixing bowl; stir them well, then set the bowl aside.
2. For the dough, fit a stand mixer with the paddle attachment, or use a hand mixer. Beat the almond butter, brown sugar, and vanilla extract on low speed in the mixer bowl until the mixture is smooth.
3. Keeping the mixer on low, add the eggs 1 at a time. After each egg is worked into the batter, stop and scrape the bowl so everything stays evenly mixed.
4. Pour in the water, still mixing on low, and continue until the batter loses its thin, soupy look. Add the flour mixture little by little, pausing to scrape the bowl’s sides; once it is all in, mix for 1 minute so the flour is fully incorporated.
5. Tip in the chocolate chips gradually, then let the mixer run on low speed for another 30 seconds.
6. Use a large 2 ounce ice cream scoop, or a lightly greased 1/4 measuring cup, to portion the dough onto the prepared sheet pan. Press each mound down just a bit with the back of the scoop or measuring cup.
7. Bake the cookies for 15 to 18 minutes. They are ready when the rims have taken on a little color and the centers look puffed.
8. Take the pan out of the oven, then wait about 5 minutes so the cookies can cool a bit before you dig in. Transfer any extras to an airtight container and store for up to 48 hours.